sarahbyrdd: (Cooking)
[personal profile] sarahbyrdd
http://sarahbyrdd.livejournal.com/103316.html  Last time I made this.

This week the Times sent around this: http://cooking.nytimes.com/recipes/9255-skillet-irish-soda-bread-served-with-cheddar-and-apples?em_pos=medium&emc=edit_ck_20150313&nl=cooking&nlid=58633471.

Wouldn't you know, it's the same recipe.

Still no buttermilk lurking in the house, so this time I used a combination of milk and sour cream.  That can't be bad can it?

P1010001

Date: 2015-03-16 01:00 am (UTC)
From: [identity profile] embermwe.livejournal.com
Its odd.
Seosamh's Mom's recipe has raisins as an optional ingredient..
It is billed as "from the old country family recipe." It sometimes comes out a bit dry for my taste, but I do adore the ease of it, and warm and slathered in butter, it is a great joy.
From start to finish, it takes about an hour and ten minutes, and most of that is the baking time of 1 hr.
It does not use buttermilk, for reference.
Your milk and sour cream fix likely does add moisture to your rendition.
***********************************************************************
As a young woman, my grandmother, Sabina Moran Cody, emigrated from Co. Roscommon, Ireland to Bridgeport, CT. There she met and married my grandfather, who had come to the U.S. from Co. Kilkenny, Ireland. They had six children, one of whom was my father. 
                                                                                                                                                Paul Cody
 
Mrs. Cody’s Irish Soda Bread
 
3 c flour
3/4 c sugar
1 tsp salt
4 tsp baking powder
1 Tb caraway seeds
1 tsp baking soda
1 c raisins (optional)
1 1/4 c milk
3 Tb butter
1 egg well-beaten
 
Melt butter in milk. Combine all the dry ingredients in a large bowl. Add the butter and milk, and mix well by hand. Then add the egg and mix fully. Place in a greased pan, skillet, or Dutch oven. Bake at 350 degrees for an hour or until done when tested with a straw.
 

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